Raspberry Jam


For the Chutney

2Medium Onions
2Garlic Cloves
1Deseeded Red Chilli
2tbspOlive Oil
175gGranulated Sugar
2tbspTomato Puree
2x395gCans of Cherry Tomatoes
200mlWhite Wine Vinegar


  1. Peel and finely chop the onions, garlic and chilli.
  2. Heat the oil in a large saucepan, add the onion and cook for 5 minutes. Add the garlic and chilli and cook for 1 minutes. 
  3. Add the remaining ingredients and heat gently, stirring until the sugar has dissolved. Bring to the boil and immer for 45-55 minutes. The liquid should reduce and the chutney should be a thick, pulpy consistency. 
  4. Spoon into jars and cover at once. 

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